Entrees

But I really didn’t care this time; it’s that good. I saw this in a Dutch cooking magazine while waiting in line at the supermarket. Their recipe used pork, I think.
Chicken and Bean Burrito Verde. Directions Heat 2 teaspoons of the oil in a medium skillet.

Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth. Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat. Wrap the tortillas in paper towel and heat in the microwave for 30 seconds. To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Serve with the salsa and yogurt alongside.
Chicken Potpie. Growing up, chicken potpie meant a Swanson’s frozen dinner, pulled hot from the oven before my parents escaped for a night of freedom.

Those nights meant freedom to my sister and me, too: babysitters! The Love Boat! Fantasy Island! Oh my, how we looked forward to watching Charo charm Captain Stubing and his merry crew, sharing a bowl of hot buttery popcorn balanced between our nubby, bandaged knees.
My Drunken Noodles. Crab Cakes. We leave mayo and a deep fryer out of the equation to make flavorful, healthy crab cakes In the skilled hands of a four-star chef or a seafaring Maryland man, the goal of a crab cake is simple: Use just enough ingredients to build flavor and bind the cakes, but never at the expense of the crab itself.

Baked Crab Cakes with Spicy Avocado Sauce. I will be the first to admit that I haven’t eaten enough crab cakes in my life.

And it’s not because I don’t like them; it’s more like I have this irrational fear of them. That does sound a bit odd now that I’ve actually put it out there, but crab cakes seem like something of a caloric commitment, you know? I sort of have this aversion to ordering a crab cake, knowing full well that it’s been fried, and then too often it’s rather heavy, possibly even greasy with very little actual flavor and not crabby enough (which makes me a little crabby). But then if they’re not fried, well, they tend to fall apart and be a little dry and lack flavor and aren’t really very interesting, and so one just moves on to other things. Well, to my credit, I thought this recipe from Gourmet had promise. Assembling the crab cakes was way easier than I thought it was going to be. It feels pretty darn good to think that I have one less thing to fear in life.
Crispy Cod Nuggets Recipe. Tarte aux Moutarde. Eggplant Rollatini.

Serves 6.
Zucchini Cakes. I think it’s safe to say that the zucchinis have won.

Dan and I are officially sick of the stuff — we’ve eaten zucchini in some form or another every single day this week. Roasted, mainly, but also sauteed, mixed in with scrambled eggs, and cut into strips for fries.
Bubble Up Pizza.